I do not eat beef or pork, please respond with yummy dishes for dinner!

Question

I do not eat beef or pork, please respond with yummy dishes for dinner!

Answer 1

Try searching foodnetwork.com for chicken and seafood dishes.

Answer 2

Turkey:

http://food.yahoo.com/recipes/kraft/6060...

Baked Possum:

http://www.cdkitchen.com/recipes/recs/62...

Horsemeat, tripe & spinach stew:

http://www.recipezaar.com/160793

Answer 3

couscous with butter, baked potato with cheese and sour cream or butter and a salad with olive oil or a dressing

Answer 4

top 10 dishes(can be served for dinner^^)

> I see that your a vegetarian!

hhahahaha!

hope i helped^^

Green leafy vegetables  Eat them raw, throw them into a broth, add them to juices. Their chlorophyll helps swab out environmental toxins (heavy metals, pesticides) and protects the liver.

Lemons  You need to keep the fluids flowing to wash out the body and fresh lemonade is ideal. Its vitamin C, considered the detox vitamin, helps convert toxins into a water-soluble form that's easily flushed away.

Watercress   Put a handful into salads, soups, and sandwiches. The peppery little green leaves have a diuretic effect that helps move things through your system. And cress is rich in minerals too.

Garlic  Add it to everything -- salads, sauces, spreads. In addition to the bulb's cardio benefits, it activates liver enzymes that help filter out junk.

Green tea  This antioxidant-rich brew is one of the healthiest ways to get more fluids into your system. Bonus: It contains catechins, which speed up liver activity.

Broccoli sprouts  Get 'em at your health-food store. They pack 20 to 50 times more cancer-fighting, enzyme-stimulating activity into each bite than the grown-up vegetable.

Sesame seeds  They're credited with protecting liver cells from the damaging effects of alcohol and other chemicals. For a concentrated form, try tahini, the yummy sesame seed paste that's a staple of Asian cooking.

Cabbage  There are two main types of detoxifying enzymes in the liver; this potent veggie helps activate both of them. Coleslaw, anyone?

Psyllium  A plant that's rich in soluble fiber, like oat bran, but more versatile. It mops up toxins (cholesterol too) and helps clear them out. Stir powdered psyllium into juice to help cleanse your colon, or have psyllium-fortified Bran Buds for breakfast.

Fruits, fruits, fruits  They're full of almost all the good things above: vitamin C, fiber, nutritious fluids, and all kinds of antioxidants. Besides, nothing tastes better than a ripe mango, fresh berries, or a perfect pear.

Answer 5

                                                            SPINACH STUFFED SHELLS



                                                                     Preheat oven to 350



24 jumbo macaroni shells

  1 (32 ounce) jar spaghetti sauce (I use Ragu)

  1 (10 oz) frozen, chopped spinach, thawed and remove as much water as possible –squeeze

  2 C Ricotta cheese

  2 C (8 oz) shredded mozzarella

  1 small onion, diced

  ÃƒÂ‚½ cup grated parmesan

  2 t. chopped fresh parsley

  1 t. dried oregano

  Dash of hot sauce

  Dash of ground nutmeg

  ÃƒÂ‚¼ C Parmesan cheese

Cook macaroni shells according to package directions; drain and set aside

Spoon 1 C spaghetti sauce into a lightly greased 9 x 13 x 2 baking dish;  set aside remaining sauce.

Combine next 9 ingredients; mix well.  Stuff each macaroni shell with 1 ½ Tbs. spinach mixture, and arrange in baking dish.  Spoon remaining sauce over shells; sprinkle with ¼ cup Parmesan cheese.  Cover and bake at 350 degrees for 30 – 40 minutes.

Yield :  6 – 8 servings

Answer 6

slice yellow squash, zucchini, onion & saute in a bit of butter, add seasonings to taste such as oregano, parsley, salt, pepper, garlic powder, onion powder, about 2 min before ready to serve from skillet add chopped roma tomatoes & just warm them then serve

the above is great on its own but you can add chicken italian sausage or other veggies as you prefer

Answer 7

Baked Macaroni & Cheese

½ cup heavy cream

½ cup milk

3 Tbsp butter

2 Tbsp flour

1 lb. macaroni, boiled al dente, according to pkg. directions

1½ c ups yellow cheddar cheese, shredded

1½ cups Muenster cheese, shredded

Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.  Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.

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LEMON ARTICHOKE CHICKEN

This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ¼-½”

½ tsp each salt and lemon pepper

2 Tbsp butter

1 can (14 oz.) quartered artichoke hearts, drained

2 Tbsp. dry sherry

2 Tbsp. grated lemon peel

2 tsp lemon juice

½ cup whipping cream

½ cup grated parmesan cheese

1. Preheat oven to 350°. Season both sides of chicken with S&P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.

2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

--Sunset Magazine, Feb 2006

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Pecan Crusted Chicken b*****s with Maple Dijon Sauce

This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches. It is also good cold.

1/2 cup + 3 tablespoons olive oil, divided

1/4 cup + 4 tablespoons Dijon mustard + more to taste

1/4 cup dry white wine or dry vermouth

1 tablespoon minced garlic

2 teaspoons finely chopped fresh sage leaves

4 skinless, boneless chicken b*****s (without the tenderloin attached)

7 tablespoons pure maple syrup

1 1/2 cups finely chopped pecans

1 cup all-purpose flour

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.

To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.

In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled b*****s may be refrigerated covered for several hours.)

Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

Serves 4

--RazzleDazzleRecipes.com

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CHINESE CHICKEN WITH ALMONDS

1 lb. boneless, skinless chicken meat

2 Tbsp oil

1 tsp. toasted sesame oil, optional

1 tsp salt

2 Tbsp soy sauce

2 sticks celery, thinly slices

2 oz fresh mushrooms, thinly sliced

4 oz frozen peas

1 cup chicken stock

2 tsp cornstarch

3 oz split, toasted almonds

Cut the meat into paper thin slices and salt. Heat the oils, add  chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

Add the almonds and serve over steamed rice.

Answer 8

http://www.kraftfoods.com/kf/Dinner/Top1...

http://www.kraftfoods.com/kf/Dinner/Top1...

http://www.kraftfoods.com/kf/Dinner/Top1...

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